This is a very simple edition of Parmesan Eggplants. It's less stuffed than other english version I've seen around the internet. It tastes just better to my mediterranean gusto this way.

Mix the Oil, the salt, the parmesan, the tomatoes, and the oregano. Quantities of spices vary according to your taste, so start with lower quantities and adjust.
Slice the mozzarella.
Slice the eggplants and start frying them.
Lay a layer of fried eggplants, sauce the top and add the mozzarella and the basil.
Keep on frying eggplants, and put the new fried layer on the top of the old one, re-sauce and place again mozzarella and basil.
Keep on doing this way till you've finished the eggplants.
Serve hot